Recipe by Melissa McGee
"Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
yellow squash, sliced
red onion, chopped
red bell pepper, chopped
ground black pepper to taste
1 1/2 cups
shredded mozzarella cheese
grated Parmesan cheese
1 (18 ounce) package
Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how much for cornmeal and water??), I spent the 30 seconds to make my own and refrigerated it before slicing. The dish turned out very well. I added a bit more spaghetti sauce, and used whatever hard cheeses I had in the fridge mixed with mozzarella.
I really wanted to love this and followed the recipe. It wasn't horrible but just bland. We usually eat our leftovers but this just sat in the frig.
I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying the polenta, as it ends up just getting soft again in the casserole (and it adds a lot of unneccessary oil).
This was an easy and delicious summer dinner; we just melted the cheese under the broiler, so the polenta stayed crispy under the marinara sauce.
very delicious and VERY EASY! i used a mandolin to slice all the veggies. i baked the polenta for about 25 minutes at 350F, which made it crunchy and not soaked with oil. once i placed the polenta slices in the dish, i realized it was going to be smaller than i initially thought. i ended up using a 9x9 glass dish. also, with it being smaller, i omitted the zucchini, but added in some fresh mushrooms. finally, since everything was cooked and still hot, i broiled the finished dish until the cheese was melted. i will definitely be making this again and again! THANKS!
What a great dish! I followed the original recipe, but with the addition of a few herbs over the polenta before vegetables and sauce were added. I also sauteed the veggies with 3 cloves of minced garlic and some salt, which really brought out the flavors.
The taste and texture really evoked a "homemade, yet delightfully subtle" experience. Next time I'll be sure to add mushrooms and make the polenta from scratch.
My family loved this recipe, and it was a great new way to use the squash and zucchini coming out of the garden. I baked my polenta instead of frying it, and I also added the extra flavor of using Sun-dried tomato polenta. Very quick and easy. Delicious!!
Fantastic! To make a one dish meal, I cut baked chicken into strips and laid it on top before adding the cheese and baking. This is also good with the addition of black olives and artichoke hearts.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Summer Squash Polenta Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 168
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make summer squash stuffed with sausage and goat cheese.
This simple summer stew stars squash and smoky andouille sausage.
See how to make surprisingly simple squash ravioli.